Seared Scallops with Coconut Mussel Stew

Ingredients

• 1 pound mussels, cleaned
• 1 cup dry white wine
• 1 large spanish onion, diced (about 2 cups), divided
• 1 thyme sprig
• 5 tablespoons grapeseed or other neutral oil, divided 1 medium carrot, diced (about ½ cup)
• 2 celery stalks, diced (about 1 cup)
• 1 celery root, peeled and diced (about 1½ cups)
• 1 tablespoon tomato paste
• 2 cups lobster or fish stock
• Pinch of saffron
• 1 cup unsweetened coconut milk
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped basil, plus extra for garnish
• Kosher salt
• 1 pound large sea scallops (about 15 to 20), cleaned and patted dry
• 1 tablespoon extra-virgin olive oil

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